Ingredients
- ¾ lb grass-fed ground beef
- ½ tsp salt
- ½ tsp pepper
- 6 slices nitrite-free bacon
- 3 cups (or more) chopped romaine lettuce
- 1 avocado, chopped
- 1 large tomato, chopped
- ½ red onion, chopped
- Balsamic vinegar
- Dijon mustard
- 1 lb carrots, cut into 3-inch sticks
- 1 Tbsp avocado oil
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp dried rosemary
Instructions
Mix together beef, salt, and pepper; shape into 2 or 3 large, thin patties. Cook in a nonstick skillet over medium heat 5 minutes per side or until no longer pink; cool and coarsely crumble. Cook bacon in skillet until crisp; coarsely crumble. Combine lettuce, crumbled hamburger, bacon, avocado, tomato, and onion; toss. Serve with desired amount of vinegar and mustard.
Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Spread carrots in a single layer. Bake 20 minutes or until carrots are browned and tender, stirring once halfway through baking.
